4-Ingredients Caramel Flan or Quesillo Venezolano

Today I’m sharing a Quesillo recipe, this is a Venezuelan dessert also called Caramel Flan (even though it’s not the same). It’s made with just 4 ingredients (5 if you count the vanilla) and it’s so crazy easy to make. Oh, and it tastes so addictively good!

4-Ingredients Caramel Flan or Quesillo Venezolano

Quesillo Venezolano a 4-Ingredients Caramel Flan Recipe

In the Venezuelan holidays, there is a dessert that can not be missed in any Venezuelan party: the Quesillo (AKA Caramel Flan).

For Venezuelan people, the cake can never go alone! You should always have your perfect trio: a little piece of cake, little piece of jelly and little piece of quesillo; otherwise, it’s not a real Venezuelan party. LOL.

4-Ingredients Delicious Caramel Flan or Quesillo Venezolano

But today, let’s stop at the quesillo for a minute; That delicious traditional dessert that is so fascinating for adults and children and that has a special place in the heart of all Venezuelans.

Venezuelan Quesillo (Caramel Flan) Fun Facts

Let’s start with some facts about the Venezuelan quesillo that you probably didn’t know:

  • Its preparation is of 100% Venezuelan origin and in its purest form is composed of: beaten eggs, condensed milk, vanilla essence, and liquid milk.
  • It should not be confused with normal flan since the quesillo is prepared with whole eggs and the normal flan only carries the yolks.
  • It is called “quesillo” (it’s like cheesy) because of the porosity of the dessert, which is reminiscent of the traditional holes of a cheese.
  • Tradition tells that in each house there is a unique quesillo and that none will resemble the previous one, either because there are those who put more ingredients or unique ingredients following a family recipe.

I learned to make it with my mom a few years ago. It is like any Caramel Flan but it tastes a bit different and some ingredients vary. It’s awesomely easy to make but it takes its time to cook.

How to make a 4-Ingredients Caramel Flan or Quesillo Venezolano

I think I’ve mentioned before that I’m partly Venezuelan even though I was born in Brazil. So, I thought about making some dishes and desserts that are traditional in Venezuela and that I use to make a lot.

Want to know how?… here we go…


  • Sweetened condensed milk
  • Whole milk (I use the same can as the condensed milk)
  • Eggs
  • Sugar
  • Vanilla extract *optional.
  • A metallic recipient with lid (like a cookie can)

How to make a Quesillo (Venezuelan Caramel Flan):

Pour the condensed milk in a bowl

Quesillo Caramel Flan preparation.

Then fill the same can with whole milk and pour it to the condensed milk

Add the eggs and mix it (with a whisk, blender, mini pinner, etc) very well.

Caramel Flan (quesillo) mixture

Leave it aside.

For the caramel, in a small pot place the sugar over low heat.

Leave it until it starts melting. It will make some crumbs at some point but in the end, it will be liquid.

Caramel Flan (venezuela quesillo) caramel preparation.

 When it is completely melted, immediately pour it in the metallic recipient. 

Spread it all over the recipient, on the sides too. Be careful because it is very hot.

Once it’s done, pour the mixture over the caramel.

Cover it with the lid.

Cook it on a double boiler. Place it in a big pot with a little water. Make sure the water doesn’t cover more than ¼ of the height of the metallic recipient (not the pot).

Cover the pot and bring it to a simmer over low heat for 45 minutes to 1 hour.

You don’t need to check out the quesillo while is cooking but just keep an eye on the level of water.

When time is up, just wait until it’s warm, uncover it and place a plate instead of the lid and turn it over to unmold it.

And voilà… Readyyyyyy!

Because of the shape of my dish (I didn’t have a better one back then), it looked like it was going down in the center but it’s fine.

Serve and enjoy!!!!

4-Ingredients Deliciously easy Caramel Flan or Quesillo Venezolano
4-Ingredients Caramel Flan or Venezuelan Quesillo.

4-Ingredients Caramel Flan or Venezuelan Quesillo.

Yield: 8 people
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This Quesillo recipe is a traditional Venezuelan dessert also called Caramel Flan (even though it's not the same). It's made with just 4 ingredients (5 if you count the vanilla) and it's so crazy easy to make. Oh, and it tastes so addictively good!


  • 1 can Sweetened Condensed Milk
  • 10 oz Whole Milk
  • 4 large eggs
  • 1 tsp Vanilla Extract
  • 1/3 cup Sugar


  1. In a medium bowl mix Condensed milk, whole milk, eggs, and vanilla.
  2. Mix well with a whisk. You could also use a blender. Set aside
  3. Pour your sugar into a saucepan and take it to simmer over low heat to make Caramel. It will start melting. Some crumbs will form but evenctually it will get liquid. Wait for it to be completely melted and get a beautiful amber color. Remove from heat.
  4. Immediately pour your caramel in your cookie can, and start spreading the caramel all over. Be careful since it's really, really hot.
  5. Next, pour your milk mixture in the cookie can. Cover it with the lid.
  6. Cook it on bain-marie (double boiler) over medium heat for about 45 min. Use a big pot and put your cookie can inside, add in water to the big pot until it gets 1/4 of the can (not the pot). Cover the pot with its lid too.
  7. Past the 45 minutes, remove from heat and let it cool untill warm but not cool. You should be able to hold it with your hands and still feel it warm.
  8. Once it's warm, replace the can lid with a dish or cake stand and turn it over to unmold it.
  9. Serve and enjoy!


You can add to the mixture, rum, if you like or lemon zest or any other flavor extract that you like. I love just vanilla and even without it, it tastes so good.

Nutrition Information
Yield 8 Serving Size 8 people
Amount Per Serving Calories 108 Total Fat 4g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 2g Cholesterol 98mg Sodium 58mg Carbohydrates 13g Net Carbohydrates 0g Fiber 0g Sugar 13g Sugar Alcohols 0g Protein 5g
4-Ingredients Easy Caramel Flan or Quesillo Venezolano

What do you think???? Yummmmy, isn’t it?

Let me know your thought below in the comments!

If you found this recipe interesting don’t forget to PIN and share it with friends!

Quesillo Venezolano a 4-Ingredients Caramel Flan Recipe

Here are some of my favorite flan recipes from my favorite bloggers:

If you enjoyed this delicious Quesillo Caramel Flan recipe you might also love these too:

Homemade Salted Caramel Sauce
Delicious Rice Pudding Recipe Arroz con Leche,
Easter Milk Truffles {Bolitas de Leche Condensada} #easterrecipe #eastereggs #milktruffles #bolitasdelechecondensada

 What do you think, doesn’t it look delicious or what?????

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My name is Camila Rojas but everyone call me Cami. I'm a mommy, blogger, baker, do it yourselfer, crafter and graphic designer. Owner and founder of The Crafting Nook {formerly TitiCrafty} and TCN Design Studio: web design for bloggers. Join me on my crazy adventures!

39 Comments at 4-Ingredients Caramel Flan or Quesillo Venezolano

  1. Camila

    5 stars
    Wow, I cant believe its only made of 4 ingredients, looks mouthwatering~

    1. Camila

      Yessss so easy to make and so so tasty!!!
      Thank you!!!

  2. Camila

    5 stars
    I love flan, but had never made my own. I tried this recipe and it was wonderful! Thanks so much for sharing!

    1. Camila

      Thank you so so much Jessica!

  3. Camila

    Hi! I made this (from another recipe) for my husband’s family as quesillo was a traditional Christmas dessert. It turned out great but I have a question about unmolding. My recipe said to keep it in the fridge until ready to eat which was good but a lot of the sugar was a hard solid mass that remained stuck to the pan. Is this normal?

    1. Camila

      Hi Lousie,

      Glad you like quesillo, it’s one of our very favorite dessert ever. So as for your question I’ll talk from my own experience which might not be everyone’s technique. I never put my quesillo in the fridge before unmold it. The reason is exactly what you described. Caramel harden and you will never be able to unmold it without breaking it. What I do is waiting until is warm (almost room temperature) and unmold it. At this point the caramel should still be liquid and come out with the quesillo. There is always a risk of braking it because it all depends on the cooking time, the amount of liquid vs eggs, etc but I’m pretty sure if the quesillo is firm enough will handle the unmolding process. Also make sure your pan is not too tall compared to the amount of quesillo mixture, this reduces the chances of braking it. Hope I made sense and can help you make another delicious quesillo.

      Thanks for stopping by

  4. Camila